Sichuan Peppercorn Chicken

Ingredients

• 2 chicken legs
• 1 thumb ginger
• 2 scallion
• 1 tsp. Sichuan peppercorn
• 1 tbsp. Shaoxing wine
• 2 tbsp. Sichuan green peppercorn
• 1 tbsp. red sichuan peppercorn
• 3 long fresh chili pepper (, cut into small sections)
• 3 long red chili pepper (, cut into small sections)
• 1 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 2 tsp. salt
• 1 cup chicken stock
• 1 cucumber (, peeled and smashed )
• 1 small bunch of coriander
• 1/4 tsp. ground pepper

Instructions

1. Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water
2. Cut into large pieces. And transfer chicken to serving plate with smashed cucumber. At the same time, scoop around 1 cup of chicken stock to cool down.
3. Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic.
4. Place red Sichuan peppercorn and green Sichuan peppercorn in.
5. Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. Pour sauce in. Let them soak 30 minutes before eating.